Roasted Patty Pan Squash
This simple Roasted Patty Pan Squash recipe is incredibly easy and delicious. The squash becomes tender and caramelized in the oven with a simple blend of herbs, making it the perfect, healthy side dish for any meal.
Ingredients
- 4 medium patty pan squash (cut into 1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat and prep: First, set your oven to 400°F (200°C). Wash and pat dry your 4 medium patty pan squashes, then carefully cut them into 1-inch pieces.
- Season the squash: In a large bowl, toss the squash halves with 2 tbsp olive oil, 1 tsp each of garlic powder, kosher salt, oregano, and thyme, and ½ tsp pepper until evenly coated.
- Arrange on pan: Place the seasoned squash in a single layer, cut-side down, on a baking sheet. Make sure not to overcrowd the pan for the best results.
- Roast and garnish: Bake for 20-25 minutes, or until the squash is tender and the edges are golden brown. Sprinkle with 1 tbsp of fresh parsley before serving warm.
Notes
- Choose squashes that are firm and feel heavy for their size.
- Make sure to cut the squash into similar-sized pieces for even cooking.
- Don’t crowd the baking sheet, or the squash will end up steaming.
- Store any leftovers you have in an airtight container in the fridge.
- This dish is best enjoyed when it’s served hot from the oven.